Peach-Bourbon Wings

“Sweet,yet tangy, these chicken wings can be made ahead of time, then reheat to crisp. The recipe comes from family Circle.”
36 pieces

Ingredients Nutrition


  1. Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil.
  2. In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.
  3. Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.
  4. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).
  5. Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
  6. Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.
  7. Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.
  8. To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.

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